In summer, I like to eat what’s in season – delicious fruits and veggies. Although our family eats primarily a plant-based diet, this grain salad merits a menu designed for omnivore dinner guests! It has a secret ingredient that I would not have anticipated – Molassas!

1. Bring your broth to a boil. I did this in a glass measuring cup in the microwave. Pour the broth over the bulgur. I did so in a large plastic tupperware container with a lid. Place a lid over the bulgur and let it sit for 30 minutes.

2. Drain and rinse the chickpeas, and put them in a bowl. Toss the chickpeas with .5 teaspoon of salt and set aside.

3. Whisk together the citrus juice, molasses, sugar, 1.5 teaspoons of Adobo (or salt), a bit of freshly-ground pepper. When the sugar is dissolved, add the olive oil, and set this dressing aside until the bulgur has been sitting for its 30 minutes.

4. Re-whisk the dressing and add it and the chickpea mixture to the bulgur. Cover the bulgur mix and refrigerate it for 2 hours.

5. Roast the red peppers by broiling them on a baking sheet, turning often. I used my counter-top convection/toaster oven, and it took about 20 minutes. Remove the peppers with tongs, place them in a covered dish for about 15-20 minutes to steam. This will cause the blistered skin of the peppers to separate from the flesh of the pepper. When fully steamed, remove the skins with your fingers. Cut open, and remove the pepper’s stem and seeds. Dice the peppers.

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